Braised Veal Rib Roast in Maple and Curry Sauce | Quebec Veal

Ingredients

• 1 Quebec Veal rib roast weighting about900 g (2 lb) and 2 in (5 cm) thick
• 30 ml (2 tbsp) olive oil
• 1 (50 g) onion, coarsely chopped
• 1 (50 g) stalk celery, coarsely chopped
• 1 (50 g) carrot, coarsely chopped
• 250 ml (1 cup) prepared concentrated veal stock
• 250 ml (1 cup) demi-glace sauce
• 125 ml (1/2 cup) maple syrup
• 10 ml (2 tsp) curry powder
• 30 ml (2 tbsp) white roux
• Sriracha Asian pepper sauce to taste
• Salt and pepper to taste